Isolation and identification of antioxidant compounds in Vaccinium bracteatum Thunb. by UHPLC-Q-TOF LC/MS and their kidney damage protection

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2014-11-01 DOI:10.1016/j.jff.2014.09.005

Jian Zhang , Chun-Jun Chu , Xian-Lun Li , Shi Yao , Biao Yan , Hui-Ling Ren , Nai-Yu Xu , Zhi-Tao Liang , Zhong-Zhen Zhao

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引用次数: 38

Abstract

Vaccinium bracteatum Thunb. is commonly used to stain and cook the rice, which then becomes black, named Wu Fan in Chinese. However, there are limited modern data on its pharmacological effects and active components relating to its traditional use. In the present study, the 50% EtOH eluates (C-b) of V. bracteatum exhibited a strong antioxidant effect assessed by two antioxidant assays (DPPH, ORAC) in vitro and a protective effect on KBrO₃-induced kidney damage. Seven compounds in the C-b were identified as isoorientin (1), orientin (2), vitexin (3), isovitexin (4), isoquercitrin (5), quercetin-3-O-α-L-rhamnoside (6), and chrysoeriol-7-O-β-D-glucopyranoside (7). These seven compounds accounted for 0.31 mg/mg of C-b by HPLC analysis, and C-b mainly contained flavonoid compounds by UHPLC-Q-TOF-MS analysis. Flavonoids, especially isoorientin and orientin, were found to be responsible for the antioxidant effect. The results demonstrate that flavonoids may contribute to the health benefits of V. bracteatum in Chinese traditional food.

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苞片中抗氧化成分的分离与鉴定。UHPLC-Q-TOF LC/MS检测其肾损伤保护作用

苞片苞片通常用来染色和煮米，然后变黑，在中国被称为五番。然而，关于其药理作用和与传统用法有关的活性成分的现代数据有限。在本研究中，通过两种体外抗氧化实验(DPPH, ORAC)评估了brteatum 50% EtOH洗脱物(C-b)具有较强的抗氧化作用，并对kbro3诱导的肾损伤具有保护作用。C-b中7个化合物分别为异荭草苷(1)、荭草苷(2)、牡荆素(3)、异牡荆素(4)、异槲皮苷(5)、槲皮素-3- o -α- l-鼠李糖苷(6)和黄菊醇-7- o -β- d -葡萄糖吡喃苷(7)。HPLC分析这7个化合物在C-b中的含量为0.31 mg/mg, UHPLC-Q-TOF-MS分析C-b中主要含有黄酮类化合物。黄酮类化合物，尤其是异荭草苷和荭草苷具有抗氧化作用。结果表明，黄酮类化合物可能与中国传统食品中的苞片草有益健康有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.